Cottage Cheese Ice Cream is a delightfully creamy, protein-rich twist on classic ice cream that uses cottage cheese as the main base. I’ve made this several times, and it surprises guests every time with its silky texture and clean, tangy flavor. If you enjoy other cottage-cheese-forward dishes, you might also like this creamy cottage cheese egg bake recipe as another way to use cottage cheese in comforting dishes.
Why Make This Recipe
- High in protein: cottage cheese boosts the protein content, so one serving feels satisfying without needing as much heavy cream.
- Bright, clean flavor: the slight tang of the cheese balances sweetness and keeps the ice cream from tasting cloying.
- Easy and quick: blender-based prep and either an ice cream maker or simple freezer method make it accessible for weeknights or entertaining.
- Versatile: works with fruit swirls, chocolate, or spice mixes for seasonal variations. I love this recipe because it turns a humble dairy staple into an elegant dessert that’s surprisingly light.
If you like savory cottage-cheese dishes as much as desserts, try these cottage cheese stuffed shells for dinner inspiration: cottage cheese stuffed shells.
Recipe Overview
- Prep time: 15 minutes (plus chilling)
- Cook time: 0 minutes (no cooking required unless you heat a syrup)
- Churn time: 20–30 minutes in an ice cream maker
- Freeze time: 3–6 hours to firm (prefer overnight)
- Total time: ~4–8 hours (mostly chilling)
- Servings: 6 (about 1/2 cup each)
- Difficulty: Easy
- Method: Blend and churn (or no-churn freeze method) using a high-speed blender or food processor and an ice cream maker or freezer.
My Experience Making This Recipe
I tested this recipe with full-fat and 2% cottage cheese and found full-fat gives the cleanest mouthfeel. The biggest discovery was that straining the blended mix through a fine sieve made the difference between slightly textured and truly silky ice cream. A quick chill in the fridge before churning also improved the overrun and creaminess.
How to Make Cottage Cheese Ice Cream
Start by blending 2 cups (450 g) full-fat cottage cheese, 1 cup (240 ml) heavy cream, 1/2 cup (120 ml) whole milk, 2/3 cup (135 g) granulated sugar (or 1/2 cup honey/maple syrup), 1 teaspoon vanilla extract, and a pinch of salt until completely smooth (about 1–2 minutes in a high-speed blender). Taste and adjust sweetness or add 1 tablespoon lemon juice for brightness. Chill the mixture in the fridge to about 40°F (4°C) for at least 1 hour, then churn in an ice cream maker for 20–30 minutes until soft-set and transfer to an airtight container to freeze for at least 3 hours (0°F / -18°C) to firm.
If you don’t have an ice cream maker, use the no-churn method: pour the blended mixture into a shallow metal loaf pan, freeze, and stir vigorously every 30 minutes for 2–3 hours to break up ice crystals until smooth and scoopable.
For a cheesecake-like version, read about what makes strawberry cheesecake ice cream what it is and borrow the swirl idea here: what strawberry cheesecake ice cream is made of.
Expert Tips for Success
- Use full-fat cottage cheese for the creamiest texture; low-fat versions can yield a grainier mouthfeel.
- Blend thoroughly: a high-speed blender or food processor is essential. After blending, press the mix through a fine-mesh sieve to remove any curd particles for ultra-smooth ice cream.
- Chill the base before churning to reduce churn time and improve texture—aim for 40°F (4°C).
- If your ice cream tends to get icy, add 1–2 tablespoons corn syrup, a tablespoon of vodka, or 1 teaspoon xanthan gum to help inhibit large ice crystals.
- Use a pre-frozen ice cream bowl or an electric ice cream maker with a compressor for best, consistent results.
For more savory and creamy cottage cheese ideas that demonstrate similar textural balancing, consider this creamy spinach cottage cheese casserole: creamy spinach cottage cheese casserole.
How to Serve Cottage Cheese Ice Cream
- Serve with macerated berries and a drizzle of honey for breakfast-style indulgence.
- Pair with warm desserts—slices of spiced fig or nut cake are excellent contrasts. I often plate a warm slice of spiced fig hazelnut cake with a scoop of this ice cream for dinner parties: spiced fig hazelnut cake with honey cream cheese frosting.
- Top with toasted nuts or granola for texture and a nice visual finish.
- Use as a lighter base for affogato-style desserts (pour a small shot of espresso over a scoop).
Storage and Reheating Guide
Store cottage cheese ice cream in an airtight, freezer-safe container with a layer of plastic wrap pressed directly on the surface to limit ice crystals. Keep at 0°F (-18°C) for best quality; consume within 2 weeks for peak texture and flavor. To soften without melting, move to the refrigerator for 15–30 minutes or let sit at room temperature for 5–10 minutes before scooping. Avoid repeated thawing and refreezing—portion into smaller containers if you’ll eat it over several sittings.
Recipe Variations
- Fruit swirl: fold in 1 cup of cooked, reduced fruit compote (cool completely) during the last 2 minutes of churning.
- Chocolate: add 1/3 cup cocoa powder to the blender or swirl in 1/2 cup melted dark chocolate cooled slightly.
- Lower-fat version: use 2% cottage cheese and replace heavy cream with extra whole milk; expect a slightly less creamy result.
- Vegan/dairy-free alternative: substitute blended silken tofu (for protein) and coconut cream for richness; texture differs but the technique is the same.
Nutritional Highlights
- High-protein: cottage cheese adds more protein per serving than typical ice cream, helping with satiety.
- Calcium-rich: it contributes calcium and essential dairy nutrients.
- Allergen info: contains milk and may contain traces of lactose; not suitable for those with dairy allergy. A typical portion is 1/2 cup (about 100–120 g); adjust portions based on dietary needs.
Troubleshooting Common Issues
- Grainy texture: this comes from unbroken curds; solution—blend longer and strain through a fine-mesh sieve before chilling.
- Icy ice cream: large crystals form when the base isn’t rich enough or freezes too slowly; solution—add a small amount of corn syrup or alcohol and churn from a well-chilled base.
- Too soft after freezing: either not enough fat or insufficient freezing time; solution—freeze longer or increase cream ratio slightly.
Frequently Asked Questions
Q: Can I use low-fat or nonfat cottage cheese?
A: Yes, but expect a less creamy texture and more ice crystallization. To compensate, reduce milk and add 2–3 tablespoons of heavy cream or a stabilizer like 1 teaspoon of xanthan gum for a better mouthfeel.
Q: Do I need an ice cream maker?
A: No. An ice cream maker gives the smoothest result quickly, but the no-churn method (freeze in a shallow pan and stir every 30 minutes) yields good results if you’re patient.
Q: How do I make the ice cream extra smooth like gelato?
A: Use full-fat cottage cheese, strain the blended base through a fine sieve, chill thoroughly to 40°F (4°C), and churn in a machine that creates good overrun. Adding 1–2 tablespoons of invert sugar or corn syrup also improves scoopability.
Q: Is this a healthy dessert option?
A: It can be — cottage cheese raises protein and lowers required heavy cream compared to traditional ice cream. However, total calories depend on added sugar and cream; you can reduce sugar or use natural sweeteners to fit dietary goals.
Cottage Cheese Ice Cream
- Total Time: 240 minutes
- Yield: 6 servings (about 1/2 cup each) 1x
- Diet: Protein-rich, Vegetarian
Description
A creamy, protein-rich twist on classic ice cream using cottage cheese as the main base.
Ingredients
- 2 cups (450 g) full-fat cottage cheese
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2/3 cup (135 g) granulated sugar (or 1/2 cup honey/maple syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend cottage cheese, heavy cream, whole milk, sugar, vanilla extract, and salt until completely smooth (1-2 minutes).
- Taste and adjust sweetness or add lemon juice if desired.
- Chill the mixture in the fridge to about 40°F (4°C) for at least 1 hour.
- Churn in an ice cream maker for 20-30 minutes until soft-set.
- Transfer to an airtight container and freeze for at least 3 hours to firm.
- If using the no-churn method, freeze in a shallow metal loaf pan, stirring every 30 minutes for 2-3 hours.
Notes
Straining the mixture through a fine sieve improves texture and creaminess. For best results, use a pre-frozen ice cream bowl.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending and Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg